I must start by saying that after extensive research on the perfect brownie, I have come to the conclusion that everyone seems to have a specific preference as to how a brownie should be – some people like it to be fudgy and gooey, whereas others like it to be fudgy, yet also fluffy. I do hope that I have used the correct range of adjectives when it comes to describing brownie textures as I felt somewhat limited to only a few words. If you are torn between deciding whether a brownie ought to be fudgy, gooey or fluffy, then help is on the way with this simple recipe. It is so simple to make that I guarantee you will come back to it again and again. Not only is it foolproof, but it provides complete chocolate comfort. Just one little square in this traybake of pleasure will restore your sanity when the only thing you crave is something chocolatey.
I think I might also note that this was the first ever recipe I made before I decided to make baking into a permanent hobby. Since then, I have made it for many occasions, and what’s good about it is that if sometimes you do not have time to make an impressive dessert, these brownies served with a splash (or splashes!) of cream will make everyone love you.
275g soft butter
380g caster sugar
4 large egges
75g cocoa powder
100g self raising flour
120g plain chocolate chips
- Preheat oven 180°C/Fan 160°C/gas 4. Line a large roasting tin with baking paper.
- Whisk all the ingredients together in a large mixing bowl.
- Pour mixture into the tin and level the top.
- Bake for 40 – 45 minutes.
- Let cool and cut into squares.